Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer. Add egg and vanilla; beat well. Combine flour, soda, and salt; add to creamed mixture, beating well. Stir in pecans. Shape dough into two 30 cm rolls; wrap in wax paper, and chill at least 2 hours. Combine quarter cup sugar and cinnamon. Unwrap rolls, and cut into 1 cm slices. Dip each cookie into sugar-cinnamon mixture and place on ungreased cookie sheets. Bake at 180ºC or 10 to dozen minutes. Cool slightly on cookie sheets; remove to wire racks to cool NOTE: Dough may be frozen up to 3 months. Slice dough while frozen, and bake as directed. ----